An Easy Homemade Pie Crust recipe that is simple to make and bakes perfectly each time. Made with butter, it is the perfect flakey crust for both sweet and savory pie recipes.
I love baking all sorts of pies, so having a reliable and easy pie crust recipe is essential. I have tried out this recipe with all sorts of fillings and it bakes beautifully every time and tastes amazing!
Why You Will Love This Recipe
Having a great crust recipe is life-changing. This recipe will never let you down and is absolutely delicious. It is guaranteed to be your new fave, and here's why:
- Very quick and easy: This recipe uses frozen butter so it remains nice and cold, so it just needs 30 minutes in the fridge.
- Super flakey: Using sour cream and grating the butter makes for a perfectly flakey crust.
- All butter, no shortening: Makes it easy to make and the butter adds delicious flavor.
- Sweet or savory: This pie crust isn't too sweet or savory so can be used for all types of pies.
- The perfect amount: You can either make two deep pies with this recipe or one with a latticed/covered top.
How To Make An Easy Homemade Pie Crust From Scratch
- Start off by whisking together the flour, salt, and sugar.
- Grate in the butter using the large holes of a box grater.
- Using a fork, toss the butter and flour mixture together to coat all the butter pieces with flour. Tip: Do this lightly, try not to break up the butter pieces too much.
- Add the sour cream, and using the same fork mix the sour cream into the butter/flour mixture. Use the fork to press down any clumps in the mixture. The sour cream doesn't mix into the dough like a traditional ice water pie crust. Tip: Be careful to not overwork the dough trying to mix the sour cream into it.
- Use your hands to bring the dough together into a ball. Do this quickly so you don't melt any of the butter. The dough shouldn't be too wet or sticky, it should hold together when pressed.
- The dough can now be rolled out on a lightly floured surface or it can also be formed into a flat disc and wrapped in plastic and refrigerated for up to two days or frozen for up to a month.
- Once the dough is rolled out, transfer the dough over a rolling pin and unroll it onto the pie dish. Work gently to settle the crust into the bottom of the pie dish - don't press it in.
- Trim the edges to within ¼-inch and then cover with plastic wrap and refrigerate for 30 minutes before filling and baking.
To Pre-Bake/Blind Bake
- To prebake/blind bake the pie crust line the crust with baking paper, and fill with pie weights (dry beans or rice also work well).
- Bake at 350F for 20 - 25 minutes. Gently remove the baking paper and pie weights and return to the oven to bake for another 10 - 15 minutes, or until lightly golden
Can You Blind Bake A Pie Crust Ahead Of Time
Blind baking a pie crust means baking an empty pie crust without a filling. Blind baking is normally done when a filling is going to be ready to eat or to add extra crispiness to the crust. If you are adding a ready-to-eat filling, first allow your crust to cool completely before filling it. You can line your pie crust with parchment paper or foil before adding pie weights for blind baking. Dry beans are a great alternative to ceramic baking beans. Using pie weights (or dry beans) will help your pie shell keep its shape during baking.
Is It Worth Making Your Own Pie Crust
Making a pie crust from scratch is definitely worth it. It wins on taste, cost, and health! Yes, it can maybe take a bit more time to make, but it is still definitely worth it. It doesn't take long to master the art of making a pie crust, so once you have it all figured out it will be a joy to know you can whip one up whenever you need.
Some Yummy Pie Recipes To Try Out:
- Caramel Brown Butter Apple Pie
- Gooey Flourless Chocolate Brownie Pie
- Pear and Salted Caramel Pie
- The Perfect Lemon & Blueberry Pie
- 3 cups all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 10 oz butter (frozen)
- 1 cup sour cream
To Pre-Bake/Blind Bake
1. To prebake/blind bake the pie crust line the crust with baking paper and fill with pie weights (dry beans or rice also work well).